As my challenge is over, of course I allow myself to indulge in little sweet pleasures, but my taste and attitude changed a lot. Even if I want to have a dessert, I also want to be it as nutritious as possible and better with no sugar added, except from fruits. So, I was searching for some recipe and I could not be more happy when I found Zucchini muffin recipe. I am fascinated about idea of hiding vegetables in foods where you don’t expect to find them(muffins, pizza crust, pies, etc.) I took this recipe from http://www.paleoplan.com and slightly changed (in the original recipe they were having tapioca flour, but I did not have it, so just did not put it):
- 1 cup almond flour
- 1/2 cup coconut flour (check the consistence if you will need to add more. I put 1 cup, but the dough was too dry, then I had to increase eggs)
- 2 tsp baking soda
- 1 tsp sea salt
- 1 Tbs cinnamon
- 1 Tbs allspice
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil
- 1/2 10-oz bag frozen berries (blackberries, blueberries, raspberries) OR 1 1/4 cup fresh berries
- ¾ cup zucchini, grated
- ¾ cup almonds, finely chopped
- muffin paper liners
Instructions
- Take berries out of freezer to thaw, if applicable.
- Preheat oven to 350℉.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Transfer mixture to a large bowl and blend until completely combined.
- Finely grate zucchini (or food process it).
- Fold in berries, zucchini and almonds.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 – 35 minutes.
It reminds me a bit of my traditional morning smoothie:
- Mixed Berries (raspberries, blackberries and blueberries)
- 1/3 banana
- 1/2 cup of coconut milk
- water (depending on how thick you want your smoothie to be)
- few stalks of kale (love the idea of putting nutrition dense greens in smoothies, plus you would not make a difference)
- 1 pastured egg
- 1 tsp of almond butter
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